BLT Potatoes

Mashed potatoes are heavenly -- but all that butter, all that cream! Here's a way to make truly delicious potatoes that won't make you feel bogged down.

BLT Smashed Potatoes
about 1 pound small red skin new potatoes
1 leek, trimmed of tough tops
2-3 slices thick cut smoky bacon, such as applewood smoked, chopped
1/2 cup chicken broth or stock
1 vine ripe tomato, seeded and chopped
Salt and pepper
Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender.
Cut leek in half lengthwise. Chop into 1/2-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in a colander.
Put a drizzle of extra-virgin olive oil into a hot nonstick skillet over medium high heat. Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender.
Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste.